Guide notes in food safety and the hazard analysis critical control point (HACCP) : a reference handbook / Jose S. Hilario and Ulysses C. Catchillar

By: Contributor(s): Material type: TextTextPublication details: Mandaluyong City, Philippines : Books Atbp. Publishing Corp, c2014Description: iii, 92 pages : illustrations ; 20 cmISBN:
  • 9710412617
Subject(s): LOC classification:
  • TX 531 .H55 2014
Contents:
PART 1. Introduction to food safety -- PART 2. The hazard analysis critical control point (HACCP) -- PART 3. Food safety law and regulations in the Philippines.
Summary: This reference book aims to orient the students on the principles of food safety, sanitation, personal hygiene, basic housekeeping, health regulations and inspections related to the professional food service and hospitality industries.
Item type: Books - Reference
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Holdings
Item type Current library Home library Collection Call number Copy number Status Date due Barcode
Books - Reference Books - Reference National University - Manila LRC - Main Reference Hospitality Management REF TX 531 .H55 2014 (Browse shelf(Opens below)) c.1 Available NULIB000016048

Includes bibliographical references.

PART 1. Introduction to food safety -- PART 2. The hazard analysis critical control point (HACCP) -- PART 3. Food safety law and regulations in the Philippines.

This reference book aims to orient the students on the principles of food safety, sanitation, personal hygiene, basic housekeeping, health regulations and inspections related to the professional food service and hospitality industries.

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